Name: Chicken & Mushroom Spud Pies Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: British
Ingredients: 4 large baking potatoes; 2 tsp oil; 250g pack chestnut mushrooms, quartered; 1 tsp cornflour; 100ml milk; 2 cooked chicken breasts, roughly shredded; handful chopped parsley; 3 tbsp milk

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Introduction

These Chicken & Mushroom Spud Pies are a comforting and easy meal that combines tender chicken, savory mushrooms, and fluffy mashed potato topping. Perfect for a cozy dinner, they’re ready quickly and pair well with fresh greens or a crisp salad.

Two stuffed vegetable halves sit side by side on a white plate, placed on a white marbled surface. Each half has a base layer of cooked vegetable, light green and soft, topped with shredded brown mushrooms scattered across the surface. Above the mushrooms is a thick scoop of creamy, fluffy mashed potatoes, slightly browned on top and sprinkled with a little black pepper. To the side, there is a small bunch of fresh dark green leaves. A silver fork with a yellow handle lies next to the vegetable halves on the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large baking potatoes
2 tsp oil
250g pack chestnut mushrooms, quartered
1 tsp cornflour
100ml milk, plus 3 tbsp
2 cooked chicken breasts, roughly shredded
Handful chopped parsley

Instructions

Step 1: Microwave the potatoes on High for 10 minutes, turning them halfway through at 5 minutes. While the potatoes cook, preheat your oven to 220°C (fan 200°C/gas mark 7).
Step 2: Heat the oil in a frying pan over high heat. Add the quartered mushrooms and fry until they turn golden brown.
Step 3: Sprinkle the cornflour over the mushrooms and gradually stir in 100ml of milk. Let the mixture simmer gently until it thickens into a smooth sauce.
Step 4: Season the sauce to taste, then stir in the shredded chicken and chopped parsley until well combined.
Step 5: Carefully cut the cooked potatoes in half and scoop out most of the flesh, leaving the skins intact to form “pots.” Mash the scooped potato with the remaining 3 tablespoons of milk and seasoning.
Step 6: Spoon the chicken and mushroom filling evenly into each potato skin, then top with the mashed potato.
Step 7: Place the filled potatoes in the oven and bake for about 10 minutes until the top is golden and the skins are crisp.
Step 8: Serve your spud pies hot with green vegetables or a fresh salad for a complete meal.

Tips & Variations

For extra richness, stir a small knob of butter or a splash of cream into the mashed potato before topping.
Add some grated cheese on top before baking for a golden, cheesy crust.
Use leftover roast chicken or turkey as a substitute for the cooked chicken breasts.
Swap chestnut mushrooms for button mushrooms or a mix of wild mushrooms for varied flavor.

Storage

Store any leftover spud pies covered in the refrigerator for up to 2 days. Reheat in the oven at 180°C until warmed through and the topping is crisp again. Avoid microwaving to maintain texture.

How to Serve

The image shows a white plate with two stuffed potato rounds, each layered three times: the bottom layer is a thick slice of potato, the middle layer is shredded chicken mixed with small pieces of mushroom, and the top layer is a dollop of creamy mashed potatoes sprinkled with black pepper. Next to the stuffed potatoes is a small bunch of fresh green leafy watercress. On the right side of the plate is a fork and a knife with a pale yellow handle resting on the plate. The plate is placed on a white marbled surface with a light checkered cloth underneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these pies in advance?

Yes, you can assemble the pies and store them in the fridge before baking. Bake them within 24 hours for the best texture and flavor.

Can I freeze the chicken & mushroom spud pies?

It’s best to freeze the filling separately before assembling, as the potato skins may become soggy after thawing. Reheat thoroughly in the oven before serving.